• Carmey SansDiego

"Meaty" Eggplant Lasagna & Shrimp Stuffed Peppers





Ingredients :

1 Package of morning star crumbles

1 Package of Vegan Mozzarella Cheese

2 medium size Eggplants

1 can 24 oz Crushed Tomatoes

1 Tablespoon of garlic powder

1 tablespoon of complete seasoning 1 tablespoon of salt 2 cups of vegan ricotta cheese 1/4 cup of parsley 1 large sweet onion (chopped ) 3 cloves of garlic ( chopped) 2 cups of spinach ( chopped ) 1 box of whole wheat lasagna pasta Olive oil

Prep :

  1. Preheat oven at 350 degrees

  2. Peel both eggplants and then slice lengthwise into thick strips

  3. Using a baking sheet pan place eggplant down and sprinkle salt on each eggplant to allow moisture to be released for 15 minutes. I’ve found that if you skip this step , it causes the all the moisture to be released while cooking, causing it to be too mushy .

  4. Next , chop your onions and garlic and set aside .

  5. Grab a dry napkin and firmly press down on the eggplants allowing all the moisture into the napkin .

  6. After thoroughly drying , drizzle olive oil on each eggplant and place in the over for 15 minutes to roast .

Instructions :

  1. Remove the eggplant from the oven and set aside

  2. In a large sauce pan on medium high heat , lightly coat the pan with olive oil ( about a cap full) and toss in onions and garlic allowing to cook until soften

  3. Add the morning star crumbles and mix into onion/garlic combo .

  4. Add garlic powder , complete seasoning and stir

  5. Pour in the entire can of crushed tomatoes allowing the mixture to begin to boil and then turn the heat down to a simmer for about 10 minutes

  6. Stir in your chopped spinach

  7. Meanwhile grab a medium size casserole or deep baking dish to build your lasagna.

  8. Turn the heat off on the “meat” sauce and place on a heat resistent surface

  9. Get all your toppings in formation to build your lasagna

  10. Your first layer will be the lasagna pasta ( enough to cover bottom of pan , ricotta cheese , “meat” sauce , mozzarella cheese

  11. Next layer , you will place the strips of eggplant , ricotta cheese , “meat” sauce , mozzarella cheese

  12. Repeat eggplant layers two or 3 more times depending on how deep the dish is

  13. Top layer will be the lasagna pasta , ricotta cheese, “meat” sauce and mozzarella completely covering the top layer

  14. Place in center of the oven for 45 minutes at 350

  15. Remove from oven and let cool for 15 minutes before serving ! Garnish with parsley and enjoy !!!

Ingredients:


Red, green, yellow pepper

1lb Shrimp - Cleaned, peeled, deveined

White rice

Pepper jack, Colby, American cheese

Honey garlic seasoning

Salt pepper

Red pepper flakes

Garlic powder

1 can of traditional prego sauce


Instructions:


Bring 2 1/4 cups water to boil

Add salt, pepper and butter (2 tbsp) to boiling water

Add 1 cup of rice to boiling water

Reduce heat (medium-low) and let simmer for 20 minutes.

Remove from heat and let stand for 5 minutes before serving


Pre-heat oven to 350 degrees Fahrenheit

Place pan over medium high heat

Add one tbsp of EVOO (extra virgin olive oil)

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.


Add peppers to pan, rotate every minute until brown all sides.

Salt, pepper to taste, remove from heat.


In a large skillet, melt a few tablespoons butter. Add the shrimp and cook for 1 to 2 minutes per side, until opaque and cooked through, turning with tongs.


While cooking add: honey garlic, salt, pepper, red pepper flakes and garlic powder to taste. Remove from heat.


Add cheese, shrimp and tomato sauce to each pepper.


Place peppers in preheated oven for 20 minutes, serve IMMEDIATELY lol




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